Tomatoes and Rice

  • Yield 6 servings

This dish tastes best when using garden fresh tomatoes and zucchini.


1 small zucchini, thinly sliced
2 tablespoons butter
1 -- (14-ounce) can stewed tomatoed, drained
1 cup long grain rice
1 cup water
1 teaspoon chicken bouillon granules


  1. Saute the zucchini in the butter in a skillet until tender-crisp.  Stir in the tomatoes, rice, water and bouillon granules.  Simmer, tightly covered, for 25 minutes or until the liquid is absorbed.

Recipe reprinted with permission from the Junior League of Owensboro’s Home Again, Home Again (Junior League of Owensboro, Kentucky, 2004).




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